The World Health Organisation has outlined potential strategies to reduce premature deaths from non-communicable diseases (NCDs), including junk food taxes and cutting salt intakes.
Efforts to reduce salt in packaged foods involve more than just
salt replacers and flavour enhancers, as suppliers contribute to
overall efforts by tweaking processes to make lower sodium
ingredients.
The UK's Institute of Food Science & Technology has published
an updated information statement on salt and salt reduction - one
of the hottest topics in the food industry at the moment.